RECIPE:
Pan Fried Picanha Steak
2 (12 oz.) Picanha steaks
½ cup wheat flour
black pepper and salt to taste
2 tsp. vegetable oil
Trim the fat from the steak; stab the meat both sides with a fork several times to tenderize it
Season the meat with salt and pepper; let it rest at room temperature for at least 20 min.
Season the wheat flour with salt and pepper too
Dredge each steak into the flour, coating both sides
In a heavy sauté pan, heat the oil just below smoking point and cook the steak, about 3 minutes each side until it forms a nice golden crust, remove the steaks from the pan and let it rest for a few minutes, tastes even better when served with a compound butter
www.texasdebrazil.com
